Greek Yogurt, Banana and Choc Chip Loaf

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Time to bake? Pop that chefs hat on, gather that flour, baking powder and a few other house hold essentials. Let’s use up some of that spare time you have and you’ll get a whole lot more out of it than the time passing.

I won't comment on the way banana bread has the perfect part in society to use up all those overripe/left over bananas because it’s commented on every food blog/ by all recipe creators. It’s repeated but it’s most certainly true.

I’ve been doing a lot of research during this time. No, not scientific or worldly research, I mean cooking research. AND… I’ve been whipping up banana bread wrong all this time. For 25 years, my banana bread creations have not been to the fullest or to it’s highest potential. Why? Because there has been one ingredient missing and no, it is not bananas haha! I have always remember to add the essentials - bananas, flour, baking powder, eggs and sugar. So what has been missing which transforms your banana bread from good to beyond great?! Greek Yoghurt.

Greek yoghurt gives this bread a light, air-rated texture without changing the flavour. You only need a small amount to change this textural component so really you can use up that few tablespoons always left at the bottom of the tub… win win right?! The rise and lift within the banana bread from the yoghurt means that you won’t get this small and short loaf which you quite often buy from shops. Who would have known that yoghurt would be beneficial apart from atop of your muesli.

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I learnt this secret/tip from Broma Bakery who is the king (or queen) of everything baking. Her creations are beyond delicious and most of the time, very relatable and easy for those who are s*** at baking or should I say, do not process the innate skills for cooking edible creations. Check out all her scrumptious cakes, cookies, tarts and loaves as well as the influenced of this recipe - here.

Anyway, because there is some extra time for most people during this lock down time, use it to bake. It passes time as well as leaves you (and your isolation co-partners) with something delicious, sometimes nutritious and the best form of zero waste. So here it is… thanks Broma Bakery! You have changed my perception of banana bread and I will be forever grateful.

Let’s keep cooking, creating and wasting time :)

Greek Yoghurt, Banana and Choc Chip Loaf 

Ingredients

  • 3 overripe bananas, mashed

  • 3 tbsp butter, softened

  • 1 cup white sugar

  • 1/4 cup brown sugar

  • 2 eggs

  • 1/2 cup greek yogurt 

  • 1 tsp salt

  • 2 cups plain flour

  • 1/2 cup oat milk

  • 3/4 cup dark choc chips

  • 1 tsp sea salt (optional)

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Method

  • Preheat the oven to 180 degrees celsius and line and 9x5 loaf tin with baking paper

  • In an electric mixer set with a paddle, beat the butter and both sugars - this takes around 6-8 minutes for a really fluffy and airy mix

  • Meanwhile mash your bananas in a small bowl until they are smooth but can have a few small lumps. Set aside

  • Add the salt and eggs, beating between each. Then add the yogurt and beat well until combined

  • Add the flour, mixing half at a time adding the milk with the second lot of flour. When all the flour has been incorporated fold in the choc chips and place into the loaf tin

  • Bake for 30 minutes covered in aluminium foil then 20-30 minutes not covered. Insert a cake tester into the middle - if it comes out clean then it’s ready

  • Remove from the oven and eat warm

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Cecile Vadas